O'Brien J, Morrissey P A
Department of Food Chemistry, National University of Ireland, University College, Cork.
Crit Rev Food Sci Nutr. 1989;28(3):211-48. doi: 10.1080/10408398909527499.
The Maillard, or nonenzymatic, browning reaction between carbonyl and amino groups is a common reaction in foods which undergo thermal processing. The Maillard reaction is a desirable consequence of many industrial and domestic processes and is responsible for the attractive flavor and brown color of some cooked foods. An early recognized consequence of the Maillard reaction was the destruction of some essential amino acids, such as lysine. More recently, research interest has focused on the production of toxic and antinutritive compounds. This review examines the nutritional and toxicological consequences of the Maillard reaction in light of the findings of such research. In particular, the effect of Maillard reaction products on the digestion, absorption, and excretion of nutrients is considered. The cytotoxicity, mutagenicity, and immunochemical aspects of selected Maillard reaction products are also examined and suggestions are made for future areas of investigation.
羰基与氨基之间发生的美拉德反应或非酶褐变反应，是食品在热加工过程中常见的反应。美拉德反应是许多工业和家庭加工过程中令人期待的结果，它赋予了一些熟食诱人的风味和褐色。美拉德反应早期被认识到的一个结果是某些必需氨基酸（如赖氨酸）的破坏。最近，研究兴趣集中在有毒和抗营养化合物的产生上。本综述根据此类研究结果，探讨了美拉德反应的营养和毒理学后果。特别考虑了美拉德反应产物对营养物质消化、吸收和排泄的影响。还研究了选定的美拉德反应产物的细胞毒性、致突变性和免疫化学方面，并对未来的研究领域提出了建议。
